Vegan Mediterranean Hummus Dip



for the Israeli Salad


  1. Brush flatbreads with lemon juice and sprinkle with dried oregano and salt. Cut into chip shapes and bake in a preheated 375°F for 5-7 minutes, until light brown and crisp. Let cool completely (they will continue to crisp as they cool).
  2. Spoon hummus into a bowl and top with Israeli salad. Devour immediately.

for the Israeli Salad

  1. Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.